Best Ever Vegan Mac & Cheese
 
Prep time
Cook time
Total time
 
Recipe type: Main, Side, Entree
Serves: 3-4
Ingredients
  • 1/2 cup + 2 tbsp raw cashews
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp salt, to taste
  • 1/2 tsp garlic powder
  • 1/16 tsp white pepper
  • 1 + 3/4 cups nondairy milk
  • 1.5 tbsp cornstarch
  • 1/4 cup canola oil
  • 2 tbsp light (yellow or white) miso paste
  • 1 tbsp lemon juice
  • 6-8oz pasta, cooked (use gluten-free if needed)
  • 1 tsp truffle oil (optional, but highly recommended)
Instructions
  1. Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.
  2. In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
  3. With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.
  4. Combine cashew cheese with macaroni noodles and serve. You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with 1/2 C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.
Notes
Adapted from Epicurean Vegan, who adapted it from The Vegan Table
Recipe by Vegangela at http://www.vegangela.com/2011/04/27/best-vegan-mac-and-cheese/